Turkey Leg Soup

Prep:

Cook:

Serves: 5-7

Don't leave one of the tastiest parts of your turkey in the woods.

Printer Friendly Recipe By author of Timber 2 Table

If you polled several country grandmas and asked them why chicken soup from years ago tasted better than chicken soup today, they would tell you the chicken was better back then. Used to be, chickens would spend the first two or three years of their life pecking around the barnyard and laying eggs. Once their egg-laying days were over, they were processed for the dinner table. 

There is nothing like a home cooked meal of a bowl of soup paired with a nice grilled cheese sandwich.

Today, most of the supermarket chickens we eat are bred to grow fast, often reaching processing size in as few as six weeks. This short lifespan, and the unvarying diet they consume, makes for pretty bland-tasting meat. 

So what does this have to do with wild turkeys? The turkeys we hunt live the same way the chickens of old did. They spend their days walking and flying, pecking around at whatever they can find to eat. All of this packs plenty of flavor into their meat. 

One of the tastiest parts of the bird is the often undervalued leg/thigh. While they are a bit tougher than the breast meat, they make exceptional soup. Fortunately, we don't have to spend all day making it. While wandering the aisles at the NWTF Convention, I stopped to talk to the folks at All of Us Soups and Dips. After trying a few of their soup recipes, I knew they would be perfect for wild game. 

Soup mix, turkey meat and a little chicken stock are all you need for a home style pot of soup.

After simmering the turkey for 90 minutes and picking it free from the bone, I simply followed the instructions on their Chicken Noodle Soup mix. Give it a try. I think you will be as impressed as we were.

Ingredients

2 wild turkey leg/thigh sections
simmered and picked from the bone

1 pack of Old Plantation Chicken Noodle Soup mix

salt

3 Quarts of water

1 Quart chicken stock


Cooking Instructions

Add a tablespoon of salt to three quarts of cold water in a large stock pot. Add the turkey legs and simmer for 90 minutes.

After simmering the turkey for 90 minutes, let the meat cool and pick it from the bone.

Remove the turkey from the pot and allow to cool. Pick the meat from the bones and add it back to the pot.

Add the contents of the soup mix to the stock left from cooking the turkey.

Pour in the contents of the soup mix and the quart of chicken stock and simmer for 30 more minutes.

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